The fellow who has this site http://www.best-venison.com/ came to our club (about a 6 hour drive, round trip) and put on a 2 hour seminar on how to take care of venison in the field and how to fix it in ways that absolutely every one will like. He prepared fancy Black Forest and Monte Cristo roasts, spicy stuff, and traditional stuff and then gave it all away to the folks there. I bet a whole deer was used for the free samples to try and those who won the free samples raffled. This is a highly recommended site! He spends hours boning out deer and making fancy fixings for folks.

Thanks Copper Country -
I am always looking for more .

Back To The Stove
Turtle

Really good site referral Copper Country.
I found it refreshing to hear about a processor that slows things down a bit.Interesting that the things that occupy a lot of a regular operations time and energy are not offered here.I speak of smoked sausage making and jerky.Both of these things are quite time consuming and require a smoker and the use of a cure.By eliminating these offerings this butcher can dramatically increase his efficiency and profitability.By doing free seminars he promotes his business while arming people with enough information to attempt their own butchering.Thus creating a niche market for his spice blends.Very profitable to operate a vacuum tumbler because of the dramatic uptake of water and spices into the product.Even by limiting his intake of animals he has found a good way of removing a lot of the headaches that plague most butchers.He can offer a great product that is 100% boneless and has no waste when you cook it.By boning on the rail without splitting the animal no band saw is required and the risk of encountering undesireable elements in the spinal tissue is removed.
Smart guy.

[ 10-21-2003, 06:26: Message edited by: turnerhunter ]

Bone out all deer meat and toss the bone to the dog....cut in 1/2" steaks with all fat and sinew removed...freeze.........thaw in hot water until meat is soft and greyish, double dip in flour and fry, top with Pico de gallo and eat your heart out, some also put the fried meat in gravey and let it cook a little then serve...serve it up with hot bisquits and pinto beans, sliced tomatoes and fried Ochra..

That's the cowboy way, the folks who live on ranches and live on the stuff, mamas recipe..She raised us all on that meal, most every night...that is until deer became worth more money than cows then we ate beef, took me forever to get a taste for that stuff..

Breakfast was biscuits with corn syrup mixed with peanut butter, unless we got bacon, eggs, grits, biscuits and gravey....Sometimes flour tortillas.

Lunch was usually a couple of flour tortillas with something in them like goat, left over deer or whatever...Ice tea and coffee..

Candy was 125 miles down the road? but Log cabin syrup on fried venison was sure good for a sweet tooth....

ray I didn't know that there was a different way to cook deer steaks,but you have to throw in a few peppers with the pintos...
txpete